Dole whip, step aside. There's a new nice cream in town: this Pineapple Inside Out Ice Cream! This ice cream is just what it sounds like: pineapple upside down cake, minus the cake and in ice cream form. It is 100% fruit-sweetened, vegan, raw, paleo, and nut-free and is very easy to make. It makes for the perfect refreshing summer nice cream and packs a fruity punch with its pineapple-banana ice cream base and swirl of fruit-sweetened cherry preserves (because what's a pineapple upside down cake without cherries?). This simple frozen treat will shock you by how delicious and creamy it is.
This ice cream features 6 different types of fruit, sweet tropical flavors, a little bit of tartness, and a whole lotta refreshing goodness. And it's so easy to make!
Its base consists of frozen bananas, frozen pineapple, pineapple juice, coconut cream, and dates, and I added a homemade fruit-sweetened cherry swirl for a little extra something. Cherries always go inside the pineapple rings in pineapple upside down cake after all. The only thing that's "missing" from this ice cream is the cake, but once you get a taste of this, you won't be missing it at all. It's the perfect guilt-free, cooling treat for a hot summer day.
This ice cream (as always) is vegan, gluten-free, and fruit-sweetened, and this time is also raw, paleo, nut-free, and oil-free. And it is naturally colored.
This ice cream is rich in vitamin C, fiber, healthy fats, potassium, and antioxidants. It's nutrient-dense, delicious, and refreshing. What more could you want in a summer treat?!
Substitutions
The frozen pineapple is preferable, but you may replace it with fresh pineapple chunks. For a different flavor ice cream entirely, use frozen mango OR your frozen fruit of choice. The frozen banana is necessary and can't be replaced. The coconut cream is also necessary, but you can replace it with full-fat coconut milk OR possibly your thick/extra-creamy unsweetened plant milk of choice, homemade or store-bought (although this will make it less creamy). The unsweetened pineapple juice is pretty necessary, but you could try omitting it. The vanilla extract can be replaced with an equivalent amount of scraped vanilla bean, ground vanilla beans, OR sugar-free vanilla powder/paste/syrup. You may try using coconut extract instead. The dates are necessary in my mind, but if you must, you could try omitting them, but the ice cream will be less sweet. The lime zest is optional but can be replaced with lemon zest OR orange zest.
The cherry swirl is completely optional, but for it you may use either unsweetened defrosted frozen dark sweet cherries or fresh cherries (preferably dark sweet cherries or a similar variety). The date paste can be substituted with pure maple syrup OR your sticky sweetener of choice, coconut sugar OR maple sugar, OR pure monk fruit to taste. The lemon juice & zest may be replaced with freshly squeezed lime juice and fresh lime zest OR freshly squeezed orange juice and fresh orange zest or may be omitted. The water can't be replaced.
For more of a yellow color for the pineapple ice cream base, you may add a pinch of turmeric powder. If you want, you can fold pieces of your favorite vegan gluten-free pineapple upside down cake into this ice cream. And also if you desire, you may fold in finely chopped pieces of fresh pineapple into this ice cream too.
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-K.
Pineapple Inside Out Ice Cream (Raw, Vegan, Paleo, Gluten-Free, Fruit-Sweetened, Nut-Free, Oil-Free)
Prep Time: 15 minutes
Cook Time: 25 minutes (for cherry preserves)
Chill Time (optional): at least 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6 generous servings
Ingredients (for the optional fruit-sweetened cherry preserves):
-2 cups fresh cherries, stems removed & pitted (OR defrosted unsweetened frozen dark sweet cherries)
-1/2 cup date paste (Detoxinista has a great recipe!)
-1/4 cup freshly squeezed lemon juice
-zest of 1 lemon
-1/4 cup filtered water
Ingredients (for the "Dole Whip" soft serve):
-2 cups unsweetened frozen pineapple chunks (can sub fresh pineapple chunks)
-1 frozen banana
-1/2 cup coconut cream (the hardened cream from a can of full-fat coconut milk/coconut cream chilled for at least 12-24 hrs)
-1/2 cup unsweetened pineapple juice (canned is fine)
-1/2 cup dates, soaked in hot water for 5-15 min
-1/2 tsp vanilla extract
-dash lime zest (optional)
-fruit-sweetened cherry preserves (above)
Directions:
1. Ensure you've frozen the banana and pineapple chunks for at least 8 hours. Make sure the can of full-fat coconut milk/coconut cream has been chilling in the fridge for at least 12 hours. Make sure you've made the date paste and zested & juiced the lemon. Soak the dates in hot water for 5 to 15 minutes.
2. For the cherry preserves: chop the cherries to your desired size. Add the water and chopped cherries to a medium saucepan, stir well, and bring to a low boil on medium-high heat. Reduce heat to medium-low to low and add the date paste and lemon juice & zest, stir until well-combined, and simmer for about 20 minutes, until thickened, stirring constantly. Remove from heat and allow to cool for 15 minutes. Add to glass jars (don't add lids yet). Allow the jars to cool fully before sealing and storing in the fridge. *Note: if you have leftovers of the cherry preserves, it goes great on gluten-free toast, GF/vegan bagels, or pancakes!
3. For the pineapple soft serve: blend all ingredients EXCEPT the cherry preserves together in a food processor or heavy-duty high speed blender (like a Vitamix) until smooth and creamy. Frozen bananas form a creamy soft serve-like concoction when blended up, so you don't need any special churning or freezing!
4. Transfer to an ice cream container or freezer-safe glass dish/bowl. Lightly fold in whatever amount of the cherry preserves you want (if using). Just be sure not to fold too much or you'll incorporate the cherry preserves in fully!
5. Serve as is or freeze for at least 30 minutes until desired consistency is reached. Serve on a hot summer day with vegan/gluten-free pineapple upside down cake, refined sugar free pineapple lemonade, or a cherry cocktail/mocktail. Enjoy!
Store leftovers in an airtight container in the freezer. To defrost: leave at room temp for at least 15 to 20 minutes before serving.
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